TShe RURAL NEW-YORKER 
1317 
Soda in Combinations 
Among the new methods nnd recipes ■ 
learned during ^lat might be ca ll^tl. th e 
consei'’^^i<iOTpdlll&^|^I'STiTraitlli^}®'lWP^%#j[*. 
' emanicpation from the baking, powder 
habit. It began when I resolved to make 
iny own baking powder. Using one level 
cup soda to two of cream of tartar, add¬ 
ing one cup of cornstarch to prevent 
lumps, and sifting all well together. 1 ob¬ 
tained an article epual to the best sold, 
at comparatively low price. Afterward, 
in conserving milk, I ac<]uired the art of 
u.sing sour milk, or buttermilk, with'soda, 
in combination with sweet milk and bak¬ 
ing powder, in the same recipe, in cake 
or bi.scuit making. I found that this 
s:‘rves well with cake, and improves the 
flavor of biscuit. I also learned the fol¬ 
lowing facts: 
1. That graduated spoons, of teasi)oon, 
one-half and one-fourth size, are neces- 
sai'.v for best results. - 
'2. That one-half level teaspoon soda is 
the right amount for one cup sour milk. 
If milk is extraordinarily sour (as old 
buttermilk), a little more soda may be 
used ; hut one teaspoon to the cup, which 
^''n 1 e r(‘ci])es call for. is too much, unless 
molasses or dark brown sugar be used in 
the same la'cipe. 
That one cup sour milk and one level 
half t('asi)oon soda are the equivalent of 
about two level teaspoons baking i)owder. 
4. That in substituting this amount of 
sour milk and soda, for one cup sweet 
milk and three rounded teaspoons baking 
powder, I must add either one rounded 
te.'ispoon baking powder or one-half tea- 
si)oon cream of tartar with one-fourth 
ter,spoon soda, to insure lightness. 
.1. That if a recipe calls for one cui) 
sw('('t milk, one may use one-half cup 
(•weet milk (or water) with one-half cup 
sour milk and water, using proportionate¬ 
ly loss, baking i)owder. 
(1 That failures to obtain good results 
in using sour milk and soda result either 
from u.sing too much soda, impairing the 
davor of the product, or else from depend¬ 
ing too much upon it for lightness, when 
not enough of sour milk with soda has 
been used to equal the requisite amount 
of baking i)owder. 
7. Finally, that in learning to conserve 
more, I have become a better cook. 
GRACE A. TI.^^MERMAN. 
A War Soup and Dinner Dish’] 
■ Skin some potatoes, a dozen medium 
ones, run through a vegetable cutter; also 
cut three or four medium-.sized onions and 
tops if green, two small turnips and a 
cucumber. Season heavily and add three 
cloves; add plenty of water, about three 
quarts, four tahlespoonfuls of salad oil. 
[ Foil till the vegetables are soft and run 
all that will go, with some a.^sistance. 
through a colander into a kettle in which 
is a quart of milk, and boil. T’se this 
for soup. 
AVhat is left of the vegetables mix with 
rye bran and yeast pov/der. make into 
ijither thin cakes, fry in j)lenty of vege¬ 
table fat until a dark brown. I gave this 
to some visitors and they and Ave liked 
both soup and cakes. If a few cow i)eas 
be added and run through cutter a beef 
(lavor will be given. E. w. 
.iars very hot; fill and seal. Sauce will 
keep for years. Then, when you wish to 
have sauce, put in dish and sweeten to 
,|f»te. adding- little cinnamon,. 
^Ve can apples this way, no moldy 
,ta.ste : Feel apples, slice not too thin,.-or 
will cook to miikh, sweeten and put in a 
few cloves, or if not a little cinnamon. 
When done have jars hot, put in jars, 
cover with juice and .seal. (4ood for pie 
or any way. 
Green Tomato Preserves.—Try this and 
you will do them iq) each year. Slice 
12 lbs. of green tomatoes, put on stove 
without water, add six lbs. <if sugar, one 
dessertspoon each of ground cloves, all¬ 
spice and cinnamon tied in piece of 
cheesecloth. Stir, so as not to burn, till 
juice comes out. Cook thoroughly, have 
jars hot. put in jars, *seal. It will keep 
till used. If too much juice, take out 
some; boil juice down, put up in hot jar 
by itself, and use on i)ancakes; it is some- 
Embroidery Designs 
8r).5. Design for embroidering a handker- 
eliief case, enveiope st.vle. Price of trans¬ 
fer 10 cents. 
897. Design for embroidering a boy’s 
Itnssian blouse, lilne or yellow transfers. 
Price 10 eent.s. 
Bread Crumb and Rice Recipes 
Fig Pudding.—Soak a cupful of bread 
I'umbs in a cupful of milk for half an 
iiour. Choi) enough suet to make a (piar- 
ter of a cupful. Beat three eggs light; 
cut into tiny bits a sufficient number of 
; soaked figs to make a cupful of minced 
fruit. T'nrn the soaked crumbs into a 
bowl and stir into them a Imlf cuitful of 
granulated sugar, the whipped eggs, the 
choitped suet, a i)inch of salt and a dash 
each of cinnamon and nutmeg. T.ast of 
all. stir in the minced figs thickly dredged 
with flour, beat well, .and turn into a 
greased i)udd:ng mold Avith a closely fitted 
1 (op. Boil for about three hours. Turn 
j cut and eat with a hard sauce. 
Raisin Pudding.—^lash and dry one 
pound of sultana raisins, grease a pud- 
’ ding dish, puit in a layer of boiled rice, 
over it a layer of raisins, and continue 
! until the dish is nearly full, having rice 
' u top. Beat two eggs, add two teas- 
■oonfuls of sugar, a pinch of salt, three 
' .blespoonfuls of melted butter, and tAvo 
'fuls of SAveet milk : pour it over the 
Iding and bake half an houi’. Serve 
'• Ihiuid sauce. 
-ice Griddle Cakes—Pour one cut)ful 
scalded milk on to one cupful of cooked 
e. Let stand ov<'r night. In the morn¬ 
ing add 1V> cupsful of flour, one teasjioon- 
ful of salt, one t:iblesi)oonful of sugar, 
two teaepoonsful of baking iioAvder, one 
tablespoonful of melted butter, two eggs 
well beaten, and. last of all, one cuiiful 
of cold milk. Beat Avell and heat a grid¬ 
dle; Avhen hissing hot. grease Avith a piece 
of salt pOrk on the end of a fork. I)rop 
a tablespoonful of the batter from the tip 
of the spoon on the hot griddle. When 
full of bubbles, turn ; Avhen cooked ou 
both .sides serve on a hot jilate. 
HELEN A. LYNAN. 
Some Tested Recipes 
These recipes are all tried and true. 
; Apple sauce we ahvays jirepared this Avay, 
even when Ave could get all the sugar Ave 
Avanted: it is much nicer and not so 
much Avork. Wash apiiles, cut in (piar- 
ters, if small in half; skin and all. put 
on Avith. Avater. let boil till done, then 
put through fruit press or . colander. 
If through colander, u.se potato masher 
to press through. Put back on stove, dis¬ 
carding .skins, etc., a.nd let boil. ITcive 
thing like honey. Be sure to cook toma¬ 
toes till thoroughly done. 
Fruit Pudding.—This is quick and line 
for one Avho likes duff or roly-poly. Use 
any fruit you Avish, or prunes cooked first 
and stoned. Put fruit, berries or Avhat 
you Avish in ])ndding jian ; if not enough 
juice, add a little water and sugar. If 
not SAveet enough, then take two cups of 
Avheat flour, three teaspoons of baking 
powder, a little salt, sift all together, 
about a tablesi)oonful of lard and Avater 
so it is like piecrust. Roll, cover fruit 
and cover Avith another i)an ; cook on top 
of stove about half hour, or till done. 
It should rise to top of pan. Serve Avith 
hard sauce. This makes pudding enough 
for large family. I. it. s. 
Removing Lettering from Sacks 
Having seen some discussion as to 
the best method for removing the print¬ 
ing from grain sacks would-like to give 
you mine. Simply put the sacks to soak 
in cool Avater over night, rubbing plenty 
of soap on the lettering. The ink Avill 
Avash out easily, be it red. black or blue. 
Do not boil them until you are sure tlu're 
are no stains left, as boiling seems to set 
the color. I have tried this on s. gar, 
salt and several kinds of griiin .sacks, 
and ahvays Avith success. mk.s. a. e. s. 
Stonington, Me. • 
Silk Rag Portieres.—T he other day 
I ran across a pair of very odd, and., at 
the same time, very attractive iiortieres. 
Tlmy were nothing more or less than rag 
caiqiet in a dainty refined edition. Scraps’ 
of silks of all colors Avere cut into strips 
and sewed together just as rags for car- 
l)et. The strips Avere scAved hit or mi.s.s. 
and Avoven that Avay. Avith the exception 
of a coui)le of lines of solid color near the 
to() and about 12 inches of solid color 
border at tlie bottom. Heavy crocheting 
silk,instead of cotton cords Avas used in 
Aveaving the fabric. The Aveaving Avas 
done rather loo.sely. causing the fabric to 
appear thick and heavy. Avhile in reality 
it is much lighter in AA’eight than a good 
commercial portier.e. ]l'jie lini^ljtcd. effeet, 
is iiof iit all bizarre, b"iit very pleasing 
and restful to the eye. 
iUar.' U’.'.’.d. AVILLIAAt E. CURLEY. 
PERFECTION 
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How convenient to quickly warm the 
cold spare room with a Perfection Oil 
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Generous clean heat—8 hours of it— 
from one gallon of SO-CO-NY Oil. 
You can carry a Perfection Oil Heater 
from room to room. It warms without 
making work and litter. 
Buy one now tor fall and winter use. 
Sold by hardware and general'stores. 
STANDARD OIL CO. ^ 
OF NEW YORK J 
KEROSENE 
OIL 
STANDARD DILC0.KN.Y 
HEALTH—FREE 
Your name and adilress on a post¬ 
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guage the facts every human 
being should knoAV and act upon 
in keeping his system clean and 
healthy It is sound advice, and 
it may be the vieuns of avoiding 
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50 Broadway New York 
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Dail Steel Products Co., 211 MainSL.Lan^g,Mich. 
Grangers Attention 
l.st.—Have you appointed your purchasing 
agent ? 
2nd.—If not, attend to it at your next regular 
meeting. 
3rd.—Select a man who will have the confid¬ 
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4th.—As soon as we are notified of such selec¬ 
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5th.—We extend our services to Farmers and 
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New York Grange Exchange, Inc. 
611 DiUaye Building SYRACUSE, N. Y. 
SMOOTH. MELLOW, DELICIOUS 
COFFEE 
24 
c. 
lb. 
In 5-lb. Lots or Over 
From Wholesaler Direct 
Bean or ground 
Uncle Sam wants pr .... 
line to consumer. Save necdle.ss expense and labor. 
Satisfaction guaranteed or money back. 
5 I.BS. PHL. FRKK 803 MILKS. 10 LB.S. DEL. FRRK 1.000 MILKS 
GILLIES COFFEE CO., 233-239 Washington Sf., New York 
Id»labliti/u d 7S VearH 
I’ 
r-- " =Ti 
When you write advertisers mention 
The Rural New-Yorker and you’ll get 
a Quick reply and a “square deal.” See 
ii i 
guarantee editorial page. 
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